Mee Krob (Crispy Noodles)

下ごしらえ

材料

作り方

手順

1. 1

   Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches about 180°C (350°F).

   約5 分

   調理のヒント： Test the oil temperature by dropping a small piece of noodle; it should puff up immediately.

2. 2

   Fry the rice vermicelli noodles in batches, using tongs to separate them, until they puff up and turn crispy, about 10-15 seconds per batch. Remove with a slotted spoon and drain on paper towels.

   約5 分

   調理のヒント： Do not overcrowd the pot; fry in small portions for best results.

3. 3

   Carefully remove most of the oil from the wok, leaving just enough to coat the bottom, then reduce the heat to medium.

   約1 分

4. 4

   Add the tofu cubes to the wok and fry until golden brown and slightly crispy, then remove and set aside.

   約3 分

5. 5

   Add the shrimp to the wok and cook until pink and opaque, then remove and set aside with the tofu.

   約2 分

   調理のヒント： Avoid overcooking the shrimp to keep them tender.

6. 6

   In the same wok, add the minced garlic and chopped shallot, and sauté until fragrant, about 1 minute.

   約1 分

7. 7

   Stir in the fish sauce, rice vinegar, palm sugar, tamarind paste, orange zest, and optional chili flakes. Bring the sauce to a gentle simmer, stirring until the sugar dissolves and the sauce slightly thickens, about 2-3 minutes.

   約3 分

   調理のヒント： Taste the sauce and adjust the sweetness, sourness, and saltiness to your preference.

8. 8

   Return the cooked tofu and shrimp to the wok with the sauce, tossing to coat evenly.

   約1 分

9. 9

   Add the crispy fried noodles to the wok and gently toss to combine everything, ensuring the noodles are well coated with the sauce.

   約1 分

   調理のヒント： Work quickly to avoid the noodles becoming soggy.

10. 10

    Transfer the mee krob to a serving platter. Garnish with fresh bean sprouts, sliced green onions, and lime wedges.

    約1 分

    調理のヒント： Serve immediately to enjoy the crispiness of the noodles.